Beef Salad From France Recipes

BEEF SALAD (SALATA DE BOEUF)

Steps:

• Cook the beef: Add the beef to a pot of boiling water and cook it for about 2 hours. You can also use an Instant Pot to cook it faster. If using an Instant pot cook it on high pressure for 35 minutes. Transfer the meat to a bowl and let it cool before chopping.
• Cook the potatoes and carrots: Add the potatoes and carrots to a large pot and cover with water. Season with the tsp of salt. Bring the water to a boil and cook the potatoes and carrots until they are fork tender, should take about 15 minutes. Drain and cool slightly.
• Prep the veggies and meat: Chop the meat, potatoes, carrots and pickles; they should all be small pieces about 1/4 inch by 1/4 inch. Drain all the juice from the diced pickles and the peas. I usually place them in a paper towel lined bowl to soak up all the extra liquid.
• Make the salad: Add all the veggies and meat to a big bowl, then add the mayo and mustard, season with salt and pepper and mix everything together. You will end up with a big bowl of salad, traditionally we smooth out the top of the salad with a knife and spread more mayonnaise and smooth that out.
• Serve: Serve salad cold, do not warm it up.

FRENCH BEEF STEW

Steps:

• Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
• In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
• Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
• Blend in mustard and serve.

FRENCH BREAD SALAD

Steps:

• Tear bread into 1-inch pieces. Mix bread and remaining ingredients in large glass or plastic bowl.
• Cover and refrigerate, stirring once, at least 1 hour to blend flavors and soften bread. Stir before serving.

ROAST BEEF AND POTATO SALAD

Steps:

• In a large bowl, combine beef, potatoes, green pepper, celery, onion and pimientos. Combine the next five ingredients; mix well. Pour over beef mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce; sprinkle with parsley.

BANGKOK BEEF SALAD

Steps:

• Heat a heavy skillet over high heat; add raw rice; cook, stirring, and shaking pan, for 3 minutes, or until golden.
• Cool rice slightly; blend to a coarse powder in a blender or spice mill.
• Stir-fry meat, shallots, and garlic till meat is browned; drain off all excess fat.
• Stir in rice powder, lemon juice, fish sauce, soy sauce, mint, sugar, and cayenne pepper.
• Mound meat in the center of serving tray; arrange romaine leaves and bean sprouts on either side of meat.
• Garnish with bell peppers, mint sprigs, and chili slivers.
• Serve with additional soy sauce or fish sauce, if desired.
• To eat, use romaine leaves to scoop up the meat, top with sprouts, peppers, mint, and any extra sauce.